Quick Balsamic Steak Marinade Recipe Puts Beef Into Flavor Overload Sauces/Condiments Beef Grilling Low Sugar Recipes

We're calling steak night! A marinade is the best way to get flavor into steaks, especially flank steak, skirt steak and sirloin steak. This easy balsamic and herb steak marinade recipe is quick to prepare and loaded with flavor. 

To make this quick balsamic steak marinade recipe you will need balsamic vinegar, low-sodium soy sauce, Worcestershire sauce, fresh herbs (use your favorite), olive oil, Dijon mustard, garlic powder, onion powder and black pepper. 

Use about 1/3 cup of the marinade per pound of steak. Pour the marinade into a bowl or zipper bag and add the meat. Marinate the meat for at least 30 minutes and up to overnight. You can also freeze the marinade for up to three months. Simply pour it into a reusable freezer container or freezer bag, remove as much air as possible, seal and freeze. Thaw the marinade in the refrigerator overnight to use. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes 
Servings: 12 (makes about 3/4 cup)

Ingredients

• 1/3 cup balsamic vinegar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped herb or choice (rosemary, cilantro, parsley, thyme, basil, oregano, etc.)
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• black pepper, to taste

Recipe Notes

• For a gluten-free marinade, use tamari instead of soy sauce and gluten-free Worcestershire sauce.

• Use about 1/3 cup of the marinade per pound of steak.

• Use your favorite herb or a combination of fresh herbs.

Here's how to make it: 

1. Whisk together all the ingredients in a bowl. 
2. Refrigerate until ready to use. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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